Yield: 6 Servings
|1 tablespoon||Packed golden brown sugar|
|¾ teaspoon||Ground ginger|
|1 cup||Pumpkin (16oz)|
|¾ cup||Whipping cream|
|½ cup||Sour cream|
|3 larges||Eggs (beaten to blend)|
|\N \N||Optional but super|
|¼ cup||Apricot preserves|
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and center is almost set. Note; I put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie... Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust. and bake as directed. The apricot and pumpkin combination is absolutely delicious. Submitted by marina